Portuguese Fish Stew

Name: Portuguese Fish Stew
Ingredients: 1 kg or 2 pounds russet potatoes, peeled and cut into 2" chunks; 1/3 cup olive oil; 1 (16-oz.) can whole tomatoes, undrained, crushed by hand; ¼ teaspoon crushed red pepper flakes; 5 cloves garlic, minced; 2 medium yellow onions, roughly chopped; 2 bay leaves, broken in half; 1 medium green bell pepper, cored, seeded, and roughly chopped; 1 cup fish stock or bottled clam juice; 1/2 cup dry white wine; Kosher salt and freshly ground black pepper; 18 mussels, rinsed and debearded; 1 kg or 2 pounds boneless, skinless haddock or cod filets, cut into 1 1⁄2" chunks; 3 tablespoons cilantro leaves and tender stems, minced; 3 tablespoons parsley leaves, minced

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Ingredients

1 kg or 2 pounds russet potatoes, peeled and cut into 2" chunks
1/3 cup olive oil
1 (16-oz.) can whole tomatoes, undrained, crushed by hand
¼ teaspoon crushed red pepper flakes
5 cloves garlic, minced
2 medium yellow onions, roughly chopped
2 bay leaves, broken in half
1 medium green bell pepper, cored, seeded, and roughly chopped
1 cup fish stock or bottled clam juice
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
18 mussels, rinsed and debearded
1 kg or 2 pounds boneless, skinless haddock or cod filets, cut into 1 1⁄2" chunks
3 tablespoons cilantro leaves and tender stems, minced
3 tablespoons parsley leaves, minced